Fish

Fish | My Recipes | Sous Vide

Sous Vide Fish and Chips • Beer-Battered Cod with Tartar Sauce
ByChef Griffin November 9, 2025November 9, 2025

Sous vide fish and chips solves the fundamental problem with fried fish: timing. With traditional methods, you’re trying to cook raw fish in hot oil without overcooking it. The window between perfect and rubbery is about 30 seconds. Miss it and you’ve got dry, stringy fish. Here’s the fix: Cook the cod sous vide at…

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Fish | French | My Recipes

Crispy Skin Salmon · Lemon-Caper-Dill Beurre Blanc, Parmesan Risotto, Asparagus
ByChef Griffin November 1, 2025November 1, 2025

This is elegant French technique applied to salmon – sous vide for perfectly cooked, tender fish, then a hard sear for that crackling crispy skin. The beurre blanc is a classic emulsified butter sauce brightened with lemon, capers, and fresh dill. It’s rich but not heavy, with the acidity cutting through the fatty salmon beautifully….

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